Claire Corlett

Fish Food, Fish Tanks, and More
Chicken & jalapeno tacos

Chicken & jalapeno tacos


Chicken and jalapeño tacos. First combine the chicken with
the taco spice mix and oil in a bowl. Then heat a non-stick frying pan
over a high heat. Cook the chicken mixture in batches, stirring for five minutes or
until it’s brown and cooked through. Meanwhile, chargrill the corn
for 10 minutes. You want it to be tender
and lightly charred all over. While the corn is cooking,
heat the tortillas, following the packet direction. When the corn is cool enough
to handle, remove the kernels
with a sharp knife. Just cut down the side,
turning as you go. Place in a bowl and stir in the
cabbage, black beans and lime juice. For the dressing,
finely chop the jalapeño. Then place in a small bowl with
the mayonnaise and more lime juice. Season and stir to combine. Then stir in the corn mixture. Fill the warm tortillas
with the corn mixture, avocado and then the chicken. Serve with more jalapeños,
taco sauce, coriander and a squeeze of lime.

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